Our local tea shop is a lovely place. When you enter you are greeted and offered a wee cup of tea. Recently, the weather has been warm, so they've served iced versions of the featured tea.
A few weeks ago it was an iced white tea flavoured with coconut pieces, pink rose petals, blue malva flowers and vanilla. It made a nice iced tea, but I think it makes an even better ice cream. Or rather sorbet.
I think I'm seeing a trend here...
White Tea Vanilla Coconut Sorbet
Adapted from the Chocolate-Coconut Sorbet recipe in David Lebovitz's The Perfect Scoop.
2/3 cup water
2/3 cup honey
pinch salt
2-3 tbsp Tea Centre White Tea Vanilla Coconut loose-leaf tea
1 tbsp unsweetened shredded coconut
1 400 ml can coconut milk
1/2 tsp vanilla
- Combine water, honey and salt in a pan. Heat slowly, stirring occasionally, until the honey has dissolved.
- Add tea leaves and coconut.
- Steep for 40 minutes.
- Strain out tea leaves and coconut
- Add coconut milk and vanilla to water/honey mixture
- Chill
- Churn in ice cream maker
- Enjoy!
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Sounds interesting! Some cousins in my extended family (sister's stepson's partner's cousins) have an ice cream place here, and they're always doing unusual flavors. Unfortunately (or maybe fortunately) I don't get to their shop very often. :-)
ReplyDeleteHi Val! I do make less interesting ice cream, but I like to mix it up a little. Even the mistakes are generally good enough to eat. Would love to hear more about the flavours your sister's stepson's partner's cousins create.
ReplyDeleteAren't families fun!
DeleteCan't wait to try it! Thx for sharing :)
ReplyDeleteGB
You are welcome! I was just going to email with a link to the recipe. Glad you found it!
Deletei'm (finally) going to make some now. posting here for accountability - so i don't get distracted and change my mind. sher
ReplyDeleteHope you like it! Let me know how it goes.
Deletewell, it didn't go so well.... i realized that my freezer doesn't actually get cold enough to freeze my ice cream maker. so i kept turning, and churning.... and turning, and churning. int he end we had really soft serve sort of ice cream, but more like a thick smoothie. but very tasty!! will i try again? of course! this is supposed to be the hottest summer in years! delicious sort-of ice cream is still delicious!
Delete:) sher
As far as I know, most ice cream makers will only get your ice cream to "soft serve" stage. Then it gets cured. See:
Deletehttp://www.ehow.com/how_8146980_cure-ice-cream.html
I find that after curing homemade ice-cream is often too hard to scoop and must warm up a bit before serving. Sometimes it helps if you stir occasionally while it is curing. If you can remember once it's out of sight in the freezer.
Of course, it might also be the recipe! Good thing about ice cream is that even the recipes that don't work tend to be yummy.